Potato wedges

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I love potato wedges and I don’t exaggerate when I’m saying this. The soft smooth texture inside, covered by a crunchy layer on the outside is so appealing for me. I’ve tried different ways to make potato wedges and finally I’ve discovered the best one. I want to share the recipe with you.
I made this recipe a few times before writing this post. Let’s say that I was aiming for consistent results and not an excuse to have potato wedges 3-4 times in a row. Using the same amount of ingredients, you can make 4 side dishes or 2 mains. We had the potatoes as mains, with some grated cheese on top.

Potato wedges

For this recipe I’ve used fine cornmeal because it was the one that I had at home. I imagine the other two types of cornmeal: medium and coarse will give extra crunchiness. Keep that in mind if you are buying the cornmeal specifically for this recipe.

Ingredients for 4 side-dishes:
– 750g potatoes
– 1 heaped spoon of cornmeal
– 1 tsp paprika
– salt
– white pepper
– 3 spoons of oil

Pre heat the oven at 200 C or 180 C fan.

Wash and cut the potatoes in big slices, pat them dry if they are too wet. In a bag, pour the oil, the spices and the cornmeal. Seal the bag and shake it until all the ingredients are incorporated. It should take less than a minute. Open the bag and toss in all the potatoes. Seal the bag and start shaking it until all the sides of the potatoes are coated with the oily mixture.

Place the potatoes in a baking tray or use a frying pan as I did. Bake the potatoes for around 45 minutes. Shake the tray or stir with a spoon twice, so they don’t catch the bottom of the pan.

Take the potato wedges out of the oven and enjoy them.

Potato wedges

Because they are baked they are a healthier option, relatively low in fat and very easy to make too. Do you like Potato wedges?

6 thoughts on “Potato wedges

  1. Ooh, now I must try this! Never used cornmeal before, and I make wedges all the time (agree with you – way too delicious!). Normally I just slice the potatoes, add the oil and a sprinkling of salt and rosemary,and bung them in the oven. However we have discovered that parboiling them for about 10 minutes before putting them in the oven results in super soft insides, but it is a bit too much hassle for a weeknight! 🙂 However, this looks like it gives the same effect, with a crunchy outside too, so I will definitely give it a try. I think I even have cornmeal in my cupboard! Win! x

    1. I tried boiling them before roasting, but it takes time and they absorb more oil if they are warm. I hope you’ll like them this way, so much easier. xx

  2. What a great idea! I often make tofu in a very similar way, but never thought of doing this with potatoes. Genius 🙂

  3. We love potatoes in our house too, and I just know that if hubby saw this he’d definitely want me to make them now for his breakfast! They look so good with that wonderful crust!…..and yes, we believe you when you say you wanted to make sure the recipe worked when you made them 3 or 4 times 😉
    Angela x

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